Recipe - Pasta With Chicken Prosciutto And Peas

2 tablespoon Olive oil
1 Clove garlic; finely chopped
1 small Onion; finely chopped
1 Full chicken breast; skin
and bone
; removed
150 g Prosciutto; trimmed and
finely
; minced
1 cup Cooked peas
300 ml Cream
Sea salt and freshly ground
pepper
250 g Celery and parsley linguine

1. Heat oil in a large pan. Saute garlic and onion until onion is
transparent. Cut chicken in large dice and add to the pan with prosciutto,
peas and cream. Season to taste. Cook on a simmer for about 5 minutes or
until chicken is cooked through.

2. While sauce is cooking, bring a large pot of salted water to the boil.
Cook pasta for about 3 minutes, until al dente. Drain pasta and add to the
sauce and toss together before serving immediately.

Note: Canned tomatoes, chopped, can be used in place of the cream.

Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.

Converted by MC_Buster.

Per serving: 1949 Calories (kcal); 143g Total Fat; (65% calories from fat);
120g Protein; 46g Carbohydrate; 556mg Cholesterol; 4724mg Sodium Food
Exchanges: 1 One half Grain(Starch); 14 One half Lean Meat; 2 Vegetable; 0 Fruit; 20
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.